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"Pantry Raid" Chicken Enchilada Casserole
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Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
60 minutes
60 minutes
Create a delicious Mexican chicken cornbread casserole with simple ingredients.
Ingredients:
- 1 (15 ounce) can tomato sauce
- 0.25 cup water
- 1 envelope taco seasoning mix
- 1.5 tablespoons chili powder
- 1 pound chicken breast tenderloins
- 1 (15 ounce) can black beans, drained
- 0.25 cup cream cheese
- 1 cup shredded Mexican-style cheese blend, or more to taste
- 1 (7.5 ounce) package corn bread mix
- 0.33333334326744 cup milk
Instructions:
- Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease a 9x9-inch baking dish.
- Combine tomato sauce, water, taco seasoning mix, and chili powder in a saucepan and gently simmer over medium heat until all flavors meld beautifully.
- In a skillet, heat vegetable oil over medium heat and sear chicken tenderloins until golden brown on both sides, approximately 5 minutes per side. Pour in tomato sauce mixture, simmer until chicken is cooked through, around 8 minutes. Remove chicken, shred it, then mix it back into the sauce along with black beans and cream cheese until well blended.
- Spread the chicken mixture evenly in the baking dish. Sprinkle generously with shredded Mexican cheese. In a separate bowl, combine cornbread mix, egg, and milk until smooth. Gently pour the batter over the chicken mixture.
- Bake in the hot oven until the casserole is bubbling and the cornbread topping is golden brown and firm, approximately 30 minutes.